Wednesday, September 30, 2009

For Dinner tonight - Thursday

Chilli Con Carne on Toast.

Leftovers are great!

Tuesday, September 29, 2009

For dinner tonight

We are having: Roast lamb with gravy, roast potatoes and pumpkin, cauliflower cheese (done in the microwave), baby peas and sweet corn. Mmmmmm.

The lamb was put in the crock pot at around 10am on low, so is well and truly cooked, but it will be perfect. Just waiting for the potatoes and pumpkin to be ready so I can serve. While the veges have been cooking I popped a banana loaf on to cook (well its a round one, I dont know where my loaf tin is) using up the 3 bananas that were going brown on the bench. Waste not want not. It will go with dd tomorrow to her best friends house to play.

Tuesday, September 15, 2009

My super dooper fantastic nuggets

Yes they are THAT good.

1 kilo chicken thigh fillets (this is a must because they are sooo juicy)
3 eggs beaten with some water
plain flour (season to taste)
1 packet pork rinds (those ones in the foil packet)
1/2 box cornflake crumbs
1 small packet ground parmesan cheese (you know the stuff you wouldn't put on your pasta because we are above that

Put pork rinds, cornflake crumbs and cheese in food processor till you have a fine crumb

Cut the chicken into nugget size pieces. (Or you can pound out the chicken fillets and use it to make schnitzels).

Place on oven trays and cook in the oven for 30 minutes at 200c.

These are fantastic, try them. Gluten free too.

Saturday, September 12, 2009

Sticky Chicken

This is a great recipe for those days when you have a lot of time. It's slow cooked in the oven on a relatively low temperature for 5 hours. I cooked 2 at once this time round, and underestimated the size of the chickens, they were much larger than the take away ones. And for only 2 dollars more too.

Oh, this is a prep the day before recipe. It marinates in a lovely spice mixture over night. I did get this recipe online, but I cant remember my source for it.

Here tis....................

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp white pepper
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp black pepper ground
1 large roasting chicken (I used a fresh one)
2 large onions peeled

Day 1

Blend all the spices together and set aside
Take the chicken and remove any giblets (the yucky stuff on the inside, mine didn't have any)
Wash the chicken inside and out.
Sprinkle some of the spice mixture on the inside of the chicken and stuff it with the onions.
Rub the remaining spice misture on the chicken, all over
Cover and refrigerate over night

Day 2

Preheat the oven to 130C
Place the chicken/s (you can double the recipe) into a lined baking tray, and cook for 5 hours.

Once cooked allow the chickens to sit for 10 minutes before carving.

I cooked the chicken breast side down. It wont need any more than 5 hours for cooking. I cooked 2 for 6 hours and it was a tad dry. The part of the skin that isn't sitting in their juices will be quite crispy too. An option is to baste the chicken every half an hour while its cooking, but every time I've made this I've forgotten to do this even once. Hehe.